Chicken and Andouille Gumbo
Ingredients
- 1 large chicken cut up
- 1 large onion, chopped
- 1 link Andouille sausage, sliced
- 1/4 cup cooking oil
- 2 large spoons flour
- 1 bunch scallions (green onions), chopped
- 2 tbsp filé
- 1 link smoked sausage, sliced
- salt, black pepper and red pepper to taste
- water
Step-by-Step Instructions
- To make the roux, add 1/4 cup oil to your stockpot. Let the oil get hot; then add two cooking spoons of flour. Brown but do not overdo it as it will have that burnt taste. For this roux, the secret is to make it light and not thick (cook for about 15-20 minutes to a light brown color, stirring constantly). Set aside.
- In a separate pot add 2 tablespoons of oil, the chicken and chopped onions. Brown chicken very well on all sides, about 10-15 minutes.
- Once brown, add the chicken and onions to the stockpot with the roux. Add the sliced Andouille and smoked sausage and enough water to fill stockpot 3/4 full. Over high heat, bring to a boil, then reduce to medium and cook down half way. It will take about an hour.
- Add the chopped scallions and filé in the last 10 minutes of cooking. Season with salt, black pepper and red pepper to taste.
- Skim the extra oil and fat out of the stock; serve up over rice with potato salad on the side. C’est bon!
Common Problems and Solutions
Q: Why is my roux burning?
A: Keep the heat at medium and stir constantly. A light roux like this one takes 15-20 minutes - don't rush it by using high heat or it will burn and taste bitter.
Q: When do I add the filé?
A: Add filé in the last 10 minutes of cooking or at the table. Never add filé to boiling liquid as it will become stringy. Some cooks prefer to pass it at the table so everyone can season their own bowl.
Q: Can I use all andouille or all smoked sausage?
A: Yes, you can use all of one type if that's what you have. The combination gives more depth, but either one alone will still make a delicious gumbo.
Tips and Techniques
Brown the chicken really well - this is where a lot of the flavor comes from. Don’t skip this step or rush it. The darker the chicken browns (without burning), the richer your gumbo will taste.
Ingredient Substitutions
- andouille sausage: smoked kielbasa or hot links
- chicken pieces: 3-4 lbs chicken thighs or drumsticks
- filé: omit or use okra instead
Equipment Needed
- large stockpot or Dutch oven
- separate skillet or pot for browning chicken
- long-handled spoon for stirring roux
Historical Context
Chicken and sausage gumbo is one of the most common types of gumbo in Cajun country. It’s more economical than seafood gumbo and can be made year-round with ingredients most families always have on hand.
